Chicken Ragu with Spaghetti

Or as I always call it - 'Spaghetti Chickenese'. Like Spaghetti Bolognese but with chicken. I have made a pork version too in the past and they're a lovely twist on the original.

I wasn't feeling too well yesterday and I was craving comfort food. One of those just has to be pasta. The great thing about the chicken version is that its light with less fat but still every bit as comforting as the beef mince traditionally used. And two chicken breasts make enough for 3-4 people.

Ingredients:    (Serves 3-4)

2 chicken breasts, skinless and chopped as finely as you can
1-2 tbsp. olive oil
1 onion, chopped
2 cloves garlic, chopped
1 green pepper, chopped
400g tin chopped tomatoes
2 tbsp. red pepper or tomato puree (paste)
150 ml chicken stock (cube will do)
1 tsp dried oregano
1 tsp dried thyme
2 tbsp. fresh parsley, chopped
parmesan to finish
100g (per person) spaghetti

Method:

In a wide pan, heat 1 tbsp. oil and cook the onion, garlic and pepper on a medium heat until tender. Add the chicken and stir fry for 5 minutes until cooked through.

Add the dried herbs, tinned tomatoes, stock and paste and mix well. Bring to the boil and reduce the heat to medium as it reduces to make a thick sauce ( about 20 minutes). Stir in the parsley and serve on some hot pasta with parmesan on the side.

Warming, hot, comforting and filling this is a delicious and easy mid week meal for the whole family. Add a piece of garlic bread if you like to mop up any juices.

Note: If I was just cooking for just myself, I would have added a handful of sliced button mushrooms. But The Bloke doesn't like mushrooms so I didn't - I recommend you do!